This classic Portuguese dish is made in the style of Lagareiro, hence the name. Lagareiro refers to a cooking style with numerous varieties, but it usually ends in dressing grilled or roasted fish and seafood with extra virgin olive oil. In this case, octopus is boiled, then cut into pieces, grilled, then brushed with olive oil.
The dish is often additionally dressed with a combination of garlic, corainder, lemon juice, and salt. It is traditionally served with small, roasted potatoes with their skin intact.
MOST ICONIC Polvo à Lagareiro
View more
Filetes de polvo is a traditional dish consisting of fried octopus tentacles. The octopus is boiled until tender, and it is then often seasoned with lemon juice and pepper. The tentacles are dipped in eggwash and breadcrumbs, then fried in oil until golden-brown in color.
This delicious dish is sometimes served with rice on the side, and it is then called filetes de polvo com arroz do mesmo.
MOST ICONIC Filetes de polvo
Arroz de polvo is a versatile Portuguese dish consisting of cooked diced octopus and rice, incorporated into a rich base of tomatoes, sautéed onions, garlic, and various spices. It is usually prepared in the traditional malandrinho style, in which the liquid is not completely reduced, and the dish resembles a thick rice stew.
Arroz de polvo is a hearty meal that is traditionally associated with colder seasons. It is usually served garnished with fresh parsley or cilantro and enjoyed as a nourishing main course.
MOST ICONIC Arroz de polvo
MAIN INGREDIENTS
Salada de polvo is a traditional dish featuring tender octopus as the main ingredient. The octopus is boiled until tender, then cut into bite-sized pieces and combined with finely chopped onion, diced green bell pepper, minced garlic, and fresh coriander.
The salad is dressed with high-quality extra virgin olive oil and vinegar, seasoned with salt and pepper, and optionally enhanced with a squeeze of lime or lemon juice. Depending on the recipe, tomatoes, herbs like mint, bay leaves, parsley, chives, and red bell peppers can also be included.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.